Italy Tiramisu
This classic Italian dessert from the Veneto region blends creamy mascarpone with the richness of Kahlúa and espresso. Literally translated as "pick me up," the name of this dessert refers not to the coffee it contains, but rather to its supposed aphrodisiacal qualities. Variations use other flavorings than coffee, such as chocolate, berries, lemon, strawberry, pineapple, coconut, or even beer. Variations on rum include marsala, madeira, port, or Irish cream. Recipe Servings: Serves 6–8
Prep Time
45 minutes
+ 12 minutes resting
+ 12 minutes resting
Cook Time
Total Time
57 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 6 large egg yolks, room temperature
- 1/2 cup (100 g) sugar
- 16 oz (453 g) mascarpone cheese
- 4 large egg whites
- 2 oz (60 ml) kahlúa or dark rum, optional
- 12–14 ladyfingers
- 1 1/2 cups (360 ml) brewed espresso, or 3/4 cup (180 ml) American coffee and 3/4 cup (180 ml) espresso, room temperature
- Unsweetened cocoa powder, for garnish
Directions
- Whisk 1/4 cup (50 g) of sugar with egg yolks until mixture doubles in volume, about 5 minutes.
- Gradually add mascarpone, whisking well after each addition.
- Add Kahlúa or dark rum and whisk until incorporated.
- In a separate bowl, whip egg whites into soft peaks with an electric mixer.
- Gently and gradually fold egg whites into mascarpone mixture.
- Spread 1/3 of mascarpone mixture into the bottom of a 6 x 9-inch (15 x 23-cm) casserole dish.
- Soak each cookie in coffee and place tightly together on top of mascarpone.
- Repeat layering until just enough mascarpone is left to cover the top. Cover top with mascarpone.
- Refrigerate for 1 hour, or up to 2 days.
- Serve with a dusting of cocoa powder.
Notes
A halal version can be made by omitting the liqueur. Cooks wishing to avoid raw eggs whisk the egg yolks with the mascarpone over heat until eggs are sterilized, but not scrambled.Copyright © 1993—2024 World Trade Press. All rights reserved.